Oxtail and Dumplings Soup Recipe
This oxtail soup is a decadent option for a cold winter night, including dumplings to make it a complete, balanced meal.
- 1 oxtail divided into pieces
- 1 beef hock
- ¼ cup oil
- 2 onions chopped
- 4 carrots chopped
- 3 stalks celery chopped
- 2 parsnips chopped
- ½ cup dry red wine
- ¼ cup tomato paste
- 4 cloves garlic minced
- 1/3 cups diced potatoes
- 1 cup flour
- 1 teaspoon garlic salt
- 1/3 cup parmesan cheese
- Thyme, bay leaves, parsley, salt and pepper to taste
Start by browning your oxtail in a cast iron skillet. Once it is brown, add the beef hock. Season both with salt and pepper and sear both sides before transferring them to a plate.
Add your vegetables and cook for about five minutes. Then add minced garlic and red wine. Cook for about a minute more before adding your water, meat, spices, and tomato paste.
Simmer the mixture until the beef is tender, or for about four hours.
Remove the meat and pick off the bones before returning it to the soup pot. While it continues to cook, make your dumplings. To do this, bring a large saucepan of water to a boil. Dice your potatoes and put them in a saucepan. Cover them with water and salt, then boil until they’re tender and mash them.
Add two eggs to the mashed potatoes, as well as the flour, parmesan, parsley, and garlic. Turn the dough out onto a floured counter and knead it for a few minutes. Tear off pieces of the dough, about half-dollar sized pieces, and add them to the boiling water. Cook for eight minutes. Serve the dumplings with the soup.